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Caterers Directory

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Mark Fahrer Caterer


Mark Fahrer is a master of creative Continental party food (such as baby lamb-chop hors d’oeuvre) and an old hand at international cooking (a favorite from Morocco is b’steeya: squab-nut-raisin pie). He can also help to find off-the-beaten-path venues. From $100 per person. (good value)

Mary Guiliani Catering & Events

135 W. 20th St., nr. Seventh Ave., sixth fl.; 212-725-1658;

Giuliani puts a contemporary twist on comfort food: She adds truffles and foie gras to grilled cheese sandwiches and transforms macaroni and cheese into a spicy Parmesan tartlet. Couples who eschew the formal sit-down dinner can opt for a chic buffet. Prices upon request.

Michael Stuart NY


Michael Stuart Steifman’s full-service company serves farmers’-market-inspired menus that might include fresh ricotta gnocchi with English peas, foraged mushrooms, shallots, and fromage blanc. With the client’s permission, Steifman and his socially responsible team donate leftover food to the city’s rescue mission. Prices upon request. (ecofriendly)

Miss Elisabeth’s Catering


After graduating from the International Culinary Center, Elisabeth Weinberg, a Food Network Chopped champion, launched her catering company with a focus on local, seasonal, and organic ingredients. An elegant feast might feature pan-seared wild striped sea bass with tarragon beurre blanc, tomato risotto, and sautéed spinach, or basil-crusted lamb tenderloin with homemade gnocchi and ratatouille. From $150 per person. (ecofriendly)

The Movable Feast

284 Prospect Park W., nr. 18th St., Park Slope; 212-227-7755;

Since 1979, this caterer has planned menus that incorporate clients’ family recipes, such as Grandma’s Sicilian veal-beef-and-pignoli meatballs for a homesick Italian bride. Such dishes as miso-glazed sea bass and herb-crusted, Bordeaux-marinated filet mignon abound. The attentive staff go above and beyond so the bride and groom can sit back and relax. From $130 per person.

Naturally Delicious Caterers and Event Planners

487 Court St., nr. Nelson St., Carroll Gardens; 718-237-3727;

This company features seasonal menus with locally grown ingredients, some of which come straight from its backyard organic garden. Founder Loren Michelle and her team—which now includes in-house wedding planners—work closely with couples to customize menus that can involve everything from cocktails to full sit-down and family-style dinners. Couples can choose from a slew of multiethnic choices, comfort foods, and fusion styles. Prices upon request. ? (ecofriendly)

Neuman's Kitchen

35-02 48th Ave. Long Island City; 888-761-6992;

For over three decades, Neuman’s Kitchen has helped couples plan weddings with personalized culinary details—they’ll even re-create old family recipes. New executive chef Robb Garceau grew up in a family of Hudson Valley gardeners, which began his obsession with organic, raw ingredients: His signature dishes include a thyme-roasted chicken en croute served with butternut-squash polenta and a Meyer-lemon jus, and a 72-hour braised short rib with roasted market vegetables. Prices upon request.

Nova Catering & Events

820 Tenth Ave., nr. 55th St.; 212-977-8900;

Chris Barbier’s team can handle all the particulars of a wedding, from venue selection to DJs and customized menus. Whether the reception is a formal sit-down affair or a free-flowing cocktail hour, these caterers provide an eclectic culinary array that might include hors d’oeuvre such as seared ahi tuna with wasabi cream on cornbread. $100 per person.

Olivier Cheng Catering and Events

12-16 Vestry St., nr. Hudson St.; 212-625-3151;

Couples in search of artfully presented fare love the eye-pleasing dishes conjured by these detail-­oriented caterers. They specialize in New American cuisine with European and Asian influences; think truffled grilled cheese with celery relish, seared Wagyu lollipops, and miso-glazed black cod with snow-pea salad. Prices upon request.

Oysters XO


For a classy touch, serve up tasty aphrodisiacs during your cocktail hour with this bivalve-focused catering company. It will provide a variety of oysters served by the Oyster Girls & Guys, shuckers who walk among guests and offer the delicacies with or without condiments. Prices upon request.

Patina Events at Brooklyn Botanic Garden

1000 Washington Ave., nr. Eastern Pkwy., Prospect Heights; 718-307-7135;

Known for seasonal, local menus containing dishes such as roasted salmon with forest mushrooms, this company is the exclusive caterer at the Palm House at the Brooklyn Botanic Garden. It can also be hired for events small or large at other venues. Prices upon request.

Peter Callahan

137 W. 25th St., nr. Seventh Ave., fourth fl.; 212-327-1144;

He has served gourmet feasts to the crème de la crème, but Callahan isn’t above indulging campier cravings with haute grilled cheese sandwiches and pigs in blankets (either traditional or reimagined with smoked salmon and wasabi caviar on black bread). From $300 per person.


166 S. 4th St., at Driggs Ave., Williamsburg; 347-529-6090;

Pies-N-Thighs serves up family- and buffet-style meals such as fried chicken and biscuits, smoked brisket, seasonal sides, and its famous southern-style pies, cookies, and doughnuts. Full-service catering, including bar and staff, is available. Prices upon request. (good value)

Pinch Food Design

545 W. 27th St., nr. 11th Ave.; 212-244-7000;

Dynamic duo Bob Spiegel and TJ Girard lead a team of culinary vets to deliver “food furniture” that’s as pleasing to the eye as it is to the palate. Expect small bites such as Brussels-sprout chips and beef tartare with beet chips, and hors d’oeuvre like sweet-pea Parmigiano profiteroles. Prices upon request.

PS Tailored Events


Formerly an executive chef at Le Cirque and the private chef to Martha Stewart, Pierre Schaedelin focuses on seasonally driven cuisine with Mediterranean influences. Expect inventive items such as rack of lamb in an herb crust with eggplant caviar and crispy panisse. Prices upon request.

The Raging Skillet

335 E. Houston St., at Ridge St.; 212-677-2204;

Couples with adventurous palates count on this “anti-caterer” for bold dishes and “floating suppers.” Its specialty is multicultural weddings. For a Jamaican-Jewish affair, the chefs served jerk chicken on latkes, and for a Swedish-Korean celebration they prepared gravlax with radish kimchee. From $150 to $250 per person.

Real Food Catering

55 Great Jones St., nr. Bowery., third fl.; 212-475-6623;

This versatile company can create anything from a small gourmet seated dinner to a 350-person buffet. Sophisticated menu choices include seared Hudson Valley duck with pomegranate chutney on a crispy Japanese sweet potato. From $150 per person for cocktails and seated dinner.

Red Table Catering

205 Leonard St., nr. Maujer St., Williamsburg; 917-749-3639;

These Brooklyn-based caterers collaborate with couples, customizing wedding menus to include dishes from five-star restaurants or recipes from a beloved aunt. They once created a “Food From Around the World” menu to highlight bites referenced in a client’s favorite novels. Prices upon request.

Robbins Wolfe Eventeurs

500 W. 36th St., nr. Tenth Ave.; 212-924-6500;

Whether you’re going for an haute Hamptons tent gala or an offbeat downtown smorgasbord, these versatile pros can nail it. They specialize in classics with an upscale twist, as evinced by iconoclastic dishes such as surf and turf of grilled, marinated Montauk striped bass and braised beef short ribs. From $150 to $300 per person.


261 Moore St., nr. Bogart St., Bushwick; 718-417-1118;

This Brooklyn favorite creates custom wedding menus that feature ingredients from East Coast farms. Roberta’s has catered casual Catskills weddings, traditional multicourse dinners at the Green Building in Gowanus, on-site garden weddings featuring dinners with wine pairings and even pig roasts. Pizza parties from $75 per person; seated dinners from $90 per person. Additional fees apply for beverage packages, rentals, and staff. (ecofriendly / good value)

Roquette Catering

293 Van Brunt St., nr. Pioneer St., Red Hook;

Helmed by Monica Byrne, the owner of Red Hook restaurant Home Made, Roquette Catering cooks for weddings that range from elegant outdoor picnics to family-style indoor affairs. Highlights from a recent brunch reception included pumpkin waffles with cardamom-pecan honey butter and BLT sliders with Brooklyn Cured slab bacon. Prices start at $150 per person.

Ryan Brown Catering New York

294 Third Ave., at Carroll St., Park Slope; 718-852-2575;

Executive chef Brown, an International Culinary Center grad, takes an organic, seasonal farm-to-table approach, customizing menus to meet the needs of each couple. Highlights include his Pineland Farms beef short rib with horseradish gremolata served with black-truffle mashed potatoes. From $75 per person for a seated four-course dinner. (ecofriendly / good value)


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